Wisconsin Cheesy Turnovers |
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Prep Time: 2 Minutes Cook Time: 20 Minutes |
Ready In: 22 Minutes Servings: 1 |
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This looks like a nice cocktail snack. Recipe from Chicago Sun-Times. Prep time includes dough chilling time. Ingredients:
1 cup flour |
1/2 cup butter, softened |
1 (3 ounce) package cream cheese, softened |
2 eggs, slightly beaten |
2 cups shredded medium-aged brick cheese (8 oz.) |
2 tablespoons finely chopped onions |
1/2 teaspoon ground coriander |
1/8 teaspoon salt |
1 egg white, slightly beaten |
1/2 cup sesame seeds |
Directions:
1. In a medium bowl or in food processor, mix flour, butter and cream cheese until well-blended.
2. Shape soft dough into a flat ball.
3. Wrap in waxed paper and refrigerate about 2 hours To make filling, combine eggs, cheese, onion, coriander and salt until thoroughly blended.
4. Set aside.
5. On a lightly floured surface, roll dough to 1/8-inch thickness.
6. Dough should be elastic.
7. If dough is sticky, sprinkle with more flour.
8. Cut out 36 rounds using a 2 1/2 inch round cookie cutter.
9. Re-roll remaining dough if necessary.
10. Place 1 teaspoons.
11. of filling in center of each round.
12. Fold in half and seal edges with a fork.
13. Brush tops with egg white and dip tops in sesame seeds.
14. Arrange on lightly butter baking sheet.
15. Baked in a preheated 375°F oven for 20 minutes, or until golden brown.
16. Serve warm, or at room temperature.
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